Harvest Stuffing Bread Recipe

Name: Harvest Stuffing Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-Purpose Flour; 1 cup Whole Wheat Flour; 1 envelope Fleischmann's(R) RapidRise Yeast; 1 tablespoon sugar; 2 tablespoons plus 1 teaspoon Spice Islands Minced Onion, divided; 1 tablespoon Spice Islands Parsley; 1 1/2 teaspoons Spice Islands Poultry Seasoning; 1 teaspoon salt; 1 1/4 cups water; 1 tablespoon butter or margarine; 1 egg, beaten; 1/2 teaspoon Spice Islands Celery Seed

Servings: persons

2 cups All-Purpose Flour
1 cup Whole Wheat Flour
1 envelope Fleischmann's(R) RapidRise Yeast
1 tablespoon sugar
2 tablespoons plus 1 teaspoon Spice Islands Minced Onion, divided
1 tablespoon Spice Islands Parsley
1 1/2 teaspoons Spice Islands Poultry Seasoning
1 teaspoon salt
1 1/4 cups water
1 tablespoon butter or margarine
1 egg, beaten
1/2 teaspoon Spice Islands Celery Seed

1
1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120u00b0 to 130u00b0F). Stir into flour mixture.
2
2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
3
and let rest 10 minutes. Turn batter into greased 1-1/2 quart casserole. Smooth top of dough in casserole with floured hands. Cover.
4
in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.
5
at 375u00b0F for 35 minutes or until done.* Remove from casserole; cool on wire rack.
6
* Bake at 350u00b0F if glass casserole is used.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups All-Purpose Flour, 1 cup Whole Wheat Flour, 1 envelope Fleischmann's(R) RapidRise Yeast, 1 tablespoon sugar, and more.

Yes, Harvest Stuffing Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Stuffing Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions